Please enter the email you’re using for this account.
Pickled cabbage and onions are a staple in my house every Pesach. They brighten up everything, adding zest and tang to every dish. Serve them on salmon, add to salads, or make this low-carb dish for great dinner.
1 pound (1/2 kilogram) ground beef
1 teaspoon Haddar Kosher Salt
1 teaspoon black pepper
3 tablespoons Gefen Ketchup
large romaine lettuce leaves
Gefen Duck Sauce or ketchup, to taste
diced or sliced pickles (optional)
1 and 1/4 cups sugar
1 tablespoon Haddar Kosher Salt
3 bay leaves
1 cup imitation vinegar
1 tablespoon whole allspice
1/2 tablespoon whole black pepper
2 cups shredded red cabbage
1 red onion, cut in half and thinly sliced
just enough water to cover the vegetables, if necessary
Place the sugar, salt, bay leaves, vinegar, allspice, and pepper in a small pot and bring to a boil. Let cook for five minutes.
Add the cabbage and onions (adding more water, if necessary) and let cook for three to four minutes. Turn off the heat and cool completely.
Store with the juice in a nonreactive container.
Mix the ground meat with the salt, pepper, and ketchup. Form into small patties. Preheat a grill pan and grill on each side until cooked through, about five minutes on each side.
Prepare large leaves of romaine lettuce. Place a burger in the center, along with the pickled vegetable mixture and any other desired condiments, such as ketchup, duck sauce, or pickles. Wrap the leaves around the burger and enjoy.
Photography: Moishe Wulliger
Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews